Sparrow Grass Soup with Dolcelatte

Name: Sparrow Grass Soup with Dolcelatte
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g asparagus, stalks and all; 1 tbsp butter; 1 tbsp organic virgin rapeseed oil; 1 leek, finely diced; 2 garlic cloves, crushed; 2 large handfuls of spinach; 500 ml fresh vegetable stock; few grinds black pepper; chunks of dolcelatte; sprinkle of black lava salt

Laura @FeelBetter

Milton Keynes, England

Water-soluble vitamins are found in fruit, vegetables and grains. Unlike fat-soluble vitamins, they can be destroyed by heat and also lost in water when they boiled.

Steaming is one of the best ways to cook asparagus as it retains its colour and leaves it firm and flavourful. So often we throw away more than half the asparagus and soup is a great way of using up the stalks which are often woody but packed full of nutrients.

Dolcelatte cremoso was actually developed for the British market in the 1960s to provide a milder alternative to Gorgonzola.

Dolcelatte is a great match for the beautiful fresh and refined flavours of asparagus, enveloping it with a huge, soft and creamy hug.
#ChristmasGift
#CookEveryPart

Water-soluble vitamins are found in fruit, vegetables and grains. Unlike fat-soluble vitamins, they can be destroyed by heat and also lost in water when they boiled.

Dolcelatte cremoso was actually developed for the British market in the 1960s to provide a milder alternative to Gorgonzola.

Dolcelatte is a great match for the beautiful fresh and refined flavours of asparagus, enveloping it with a huge, soft and creamy hug.
#ChristmasGift
#CookEveryPart

Laura @FeelBetter

Milton Keynes, England

Water-soluble vitamins are found in fruit, vegetables and grains. Unlike fat-soluble vitamins, they can be destroyed by heat and also lost in water when they boiled.

Dolcelatte cremoso was actually developed for the British market in the 1960s to provide a milder alternative to Gorgonzola.

Dolcelatte is a great match for the beautiful fresh and refined flavours of asparagus, enveloping it with a huge, soft and creamy hug.
#ChristmasGift
#CookEveryPart

Water-soluble vitamins are found in fruit, vegetables and grains. Unlike fat-soluble vitamins, they can be destroyed by heat and also lost in water when they boiled.

Dolcelatte cremoso was actually developed for the British market in the 1960s to provide a milder alternative to Gorgonzola.

Dolcelatte is a great match for the beautiful fresh and refined flavours of asparagus, enveloping it with a huge, soft and creamy hug.
#ChristmasGift
#CookEveryPart

Saved

Ingredients

15 minutes

4 servings

500 gasparagus, stalks and all
1 tbspbutter
1 tbsporganic virgin rapeseed oil
1leek, finely diced
2garlic cloves, crushed
2large handfuls of spinach
500 mlfresh vegetable stock
few grinds black pepper
chunks of dolcelatte
sprinkle of black lava salt

Saved

Steps

15 minutes

1

Chop off the asparagus tips, slice and chop the stalks then steam for a few minutes until tender.
2

Heat the oil and butter in a pan and add the leek and cook for 5 minutes until softened. Add the garlic and cook for 2 minutes. Stir through the spinach, pour over the stock, add the asparagus stalks and bring to the boil.
3

Season generously with black cracked pepper then blend. Pass through a sieve to remove the woodiest parts of the stalks.
4

Ladle into bowls and scatter over the reserved asparagus tips, dolcelatte and a generous pinch of black lava salt. Serve with a chunk of sourdough.